Hey, I used chocolate wheat malt in a Kolsch last year! Only I didn't call it a Kolsch. I called it an American brown ale. But used WLP-whatever-it-is. That 2565 yeast is too much of a pain. But we digress...
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Is this true for all mash temps? The same at 148 as 158?
I have always been interested in this subject. I was keeping track of my OG with a refractometer throughout a 60 minute mash at 150-154. My basic conclusion was that I was not seeing any increase in OG past 40-45 minutes. Now I have a question...Is there a correlation between OG and fermentability....or anything else? In other words if I mash for 45 minutes at 152 and have reached an OG of 1.060 is there any benefit of mashing another 15 minutes at 152 if the OG is still 1.060? Are there other reactions taking place(other than starch conversion) that we need to be worried about?